Date: Sun, 21 Jan 2007 09:50:47 GMT
-------------- BEGIN bread-bakers.v107.n003 --------------
001 - "Gene Haldas"
Subject: No kneed bread
Date: Thu, 4 Jan 2007 14:27:34 -0500
I used to bake bread infrequently using a bread machine and always
ended up with so so bread. Since reading and getting the recipe for
no-kneed bread I now know how home-baked bread should taste. I have
now added a cup of sourdough starter to the recipe and get bread
that's every bit as good as the stuff they sell and serve in
restaurants at Fisherman's Wharf in San Francisco. I've been trying
to bake a good San Francisco sourdough bread for the past 20 years
and never came close until now.
To convince people how great this bread really is they should view
the movie clip that is still on the New York Times web site:
and search for "no-knead".
--------------- MESSAGE bread-bakers.v107.n003.2 ---------------
From: Mike Avery
Subject: Re: Digest bread-bakers.v107.n002
Date: Sun, 07 Jan 2007 23:40:02 -0700
Maggie Glezer wrote:
>Active dry yeast is what most bakers have been using because it is
>so easy to store. It will keep, in its original packaging, for about
>a year at room temperature, making it a big improvement from the
>compressed yeast. However, it is the least active yeast--producing
>the least amount of gas, because of its large number of dead yeast
>cells--and must be proofed, that is, rehydrated in warm water,
>before use. It is a pain to use and a relatively large amount must
>be used for decent leavening, so often recipes with active dry yeast
>have a yeasty odor and flavor.
I have to disagree here. In the 1970's I read James Beard's "Beard
On Bread" and he said that active dry yeast was reliable enough that
proofing the yeast was a waste of time, and that he neither did that
nor recommended it.
At that time, I stopped proofing active dry yeast and have never
noticed any problems with the breads I made with Active Dry Yeast.
While the yeast manufacturers still recommend proving the yeast, and
cite the lack of proving as an advantage of instant dry yeast, I have
not found proving active dry yeast to be necessary.
Mike
--------------- MESSAGE bread-bakers.v107.n003.3 ---------------
From: "IndianaBob"
Subject: no knead bread
Date: Mon, 8 Jan 2007 01:05:11 -0600
I made the no-knead bread according to the directions, using bouncer
flour fm GFS. I proofed it for about 20 hrs. It had a wonderful
crust - inside it was more like chibatta - it was very tasty and
I'll surely make it again.
bob balitewicz
aka indianabob
--------------- MESSAGE bread-bakers.v107.n003.4 ---------------
From: "Mary Fisher"
Subject: Re: Digest bread-bakers.v107.n001
Date: Mon, 8 Jan 2007 09:44:20 -0000
>I realize that all taste is personal, but in comparison with breads
>made with a Poolish or pre-ferment, I don't think the no-knead
>recipe produces an interesting or complex taste. My taste expert, -
>namely my wife, - agrees.
So do I, and so does the other Mary F!
I think that people who are used to commercial bread would enjoy it
but it's not for me - and it takes more effort, not less, than any of
the breads I make normally because the timing isn't convenient.
>In Bittman's original article he said he would not buy a cloche
>because he avoids kitchen tools with only one use. Even though this
>is true, I would cast a strong vote in favor of the cloche.
>Stephen Blumm
I also agree with Stephen about a cloche. It's a great accessory for
bread-making. My first experience was with a fired-clay plant pot
(without a hole) which I soaked overnight and inverted over a small
amount of dough, the bread was divine!
Often one will see plant pots being recommended for baking bread but
it's always to make a novel shape, baking the bread as though the pot
was just another baking tin. That's fine if you want an odd shape but
it's certainly not the same as using one as a cloche.
When I'm camping I often make bread on my charcoal fire by putting
the dough on a skillet and upturning a stainless steel basin over it.
It's not as good as a clay pot but it's better than nothing. A 'Dutch
oven' would work too but I haven't one :-
Mary
--------------- MESSAGE bread-bakers.v107.n003.5 ---------------
From: Elisabeth Keene
Subject: Active Dry Yeasr
Date: Mon, 8 Jan 2007 01:54:36 -0800 (PST)
Contrary to what Maggie Glezer writes, I find active dry yeast
extremely satisfactory. I do not use large amounts -- typically 1/3
or a 1/4 of a teaspoon raises a pound of flour. (3-4 cups?) There is
no yeasty taste, and I find no difference between a loaf made with
this or with compresed yeast. I don't know whether American brands
are less satisfactory -- I use Allinsons from the UK. At the
beginning I did have a few problems activating it, until John from
this list set me right about the temperature of the water.( if you
mix one third boiling water and 2/3 tap water, it is just fine). Yes,
it's a little bit more trouble to get going, and perhaps the timing
of the rising is not consistent enough for bread machines, but the
result for me and my family is much tastier than bread made with
instant,or rapid-rise, yeast.
Elisabeth
--------------- MESSAGE bread-bakers.v107.n003.6 ---------------
From: Peter Latocki
Subject: No Knead Bread
Date: Mon, 08 Jan 2007 09:39:43 -0500
For what it's worth, my wife has been making this bread since we
first saw it in the New York Times, and each has been a great
success. She uses Canadian all purpose flour (we are in Ottawa,
Canada) and Fleishman's instant yeast and bakes the bread in our
French ceramic tagine, made by Emile Henri. The only initial hassle
was in the bread dough sticking but that has been resolved with time
and experience and more flour when working with the dough. The crust
is crispy and the crumb is very chewy as we like it. The flavour is
mild, but not bland, and we are happy with the results.
Peter
--------------- MESSAGE bread-bakers.v107.n003.7 ---------------
From: David A Barrett
Subject: Re: please translate for home cook
Date: Mon, 8 Jan 2007 09:40:28 -0500
Annarosa's Ciabatta
Dough Yield: 100#
Prefermented Flour 30%
Poolish
Bread Flour (11%-12% protein) 16.85# 100%
Water 16.85# 100%
Yeast (compressed) 0.02# 0.10%
Total 33.72#
Final Dough
Bread Flour (11%-12% protein) 39.33# 100%
Water 25.28# 64.28%
Yeast (compressed) 0.54# 1.37%
Salt 1.13# 2.87%
Poolish 33.72# 85.74%
Total 100#
Overall Formula
Bread Flour 56.18# 100%
Water 42.13# 75%
Salt 1.13# 2%
Yeast (compressed) 0.56# 1%
Total 100
************************************************************************
This is a ciabatta bread, so it's going to be highly hydrated -
meaning it will be very wet and sticky when you put it in the
oven. It also uses a poolish, which means that it is a two stage
recipe. Make the poolish in the evening the day before you intend to
bake the bread.
There are weights here, but it makes up 100 lbs of dough, which is
probably more than you want. You can use the percentages, however,
to figure out how much of everything to put in. Ignore the "Overall
Formula" section, as it is just informational.
Note that the 100% value in the poolish is not the same as in the
final dough, they will be two different numbers.
To figure it out, decide how much bread you want to make. 6-8 cups
of flour in total should make about two loaves, remember that this
will be the combined amount of the poolish plus the flour added in
the second stage. It looks like there is a little more than twice as
much flour added in the final dough as there is in the
poolish. Based on that, I'd start with 2 cups of flour in the
poolish and calculate out everything else from there.
Here's how to do it:
1. Put two cups of flour on a scale and weigh it. This is the
"100%" value for the poolish. Weigh your water, it should be 85% of
the weight of the flour.
2. It looks like the poolish has only a little bit of yeast in it,
forget trying to weigh it. I'd use about a teaspoon in the poolish.
3. Weigh the poolish when you are done. The poolish is 85.74% of
the weight of the flour in the final recipe, so the 100% number for
the final dough should be about 1.2 times the weight of the poolish.
4. In the final dough, the water weight should be 65% of the final
dough flour weight.
5. Weighing the tiny amounts of salt and yeast required is a
non-starter in my book and the yeast weight is for compressed, not
dried. I'd stick to 1 1/2 tablespoons of salt and a little under a
tablespoon of yeast in the final dough.
Hint: Doing the math in pounds and ounces is brutal, use a metric
scale if you can
Here's the method:
1. Mix all of the poolish ingredients together in a bowl the night
before. It will be very liquid. Stir it in one direction for a few
minutes, don't worry about lumps. Cover it with plastic wrap and
leave it overnight. It should rise and be bubbly the next day.
2. Dump the poolish, all of the water, all but one cup of the flour
and the salt and yeast into a bowl and mix together. If you have a
mixer with a dough hook use it. Otherwise stir it together and then
knead by hand. Use the remaining cup of flour in the kneading process.
3. It will be very wet and sticky, so kneading will be
difficult. It's OK if you give up.
4. Put it in a bowl and let it rise.
5. It's a ciabatta recipe, so there's not going to be any forming
and shaping. Don't pound it down, but gently pour it onto a floured
surface and cut it in two. Coax it into something roughly the
dimensions of a bagette on a baking sheet and bake it for around
10-15 minutes in a 425-450 F oven (those are just guesses, but should work).
Handling the dough is tough. Use lots and lots and lots and lots of
flour on your hands as you touch it. Don't worry about dry flour on
the outside of the loaves, that's one of the characteristics of the
ciabatta loaf.
Dave Barrett
--------------- MESSAGE bread-bakers.v107.n003.8 ---------------
From: Larry T
Subject: yeast
Date: Mon, 8 Jan 2007 07:48:26 -0800
Maggie,
Thank you for your clarification about the types of yeast. I was
sure I had read somewhere that RapidRise was the same as instant, but
I couldn't find the source, after reading otherwise on this list.
>In the marvelous No Knead bread recipe, any brand of INSTANT yeast
>can be used.
I have made No-Knead bread twice with active dry yeast, dissolving
the yeast in the water before mixing in the flour and salt and it
seems to work fine. The first time I dissolved the yeast in
approximately 110 degree water, and the dough was ready after only 8
- 10 hours so I baked it earlier than planned, but it tasted great
and had great crumb and crust. It did have a bit of a sourdough flavor.
The second time I made it, I dissolved the yeast in cooler water, and
the dough took about 12 - 18 hours to ripen. This time I also used
20% (by weight) King Arthur White Whole Wheat flour. I felt the
flavor was very bland, but the crumb was again excellent. I'm not sure why.
For baking, I used my 6 1/2 quart Calphalon stock pot. The cover
doesn't make the tightest seal, but it seems to work pretty well.
The first time, baking at 500 degrees, the bread was ready after 30
minutes total. I didn't bake with the cover off, at all. The second
time, baking at 450 degrees according to the follow-up article, I
baked about 20 minutes with the cover on, and 20 with it off. The
crust had great color, but the bread was a little moist inside, but still good.
I will definitely continue to experiment with this recipe. It is excellent.
Larry T
--------------- MESSAGE bread-bakers.v107.n003.9 ---------------
From: Mary Lincoln
Subject: Re: No-knead bread pan
Date: Mon, 08 Jan 2007 10:30:09 -0800
>I have a question re. the bread sticking to the pot: I have seen
>mixed reports of that.
I bought a cast iron dutch oven from Amazon.com ($20!) to bake the
no-knead bread, and I experienced no difficulty at all with sticking.
I followed the recipe exactly, but I will extend the baking time
another 10-15 minutes next time since the loaves I've made have been
a bit wet. Or maybe I just didn't let them cool long enough? I
confess to sneaking a slice while it was stll slightly warm.
This bread has been a blessing to me since I have lung disease and
kneading bread was becoming too much of a chore for me. How nice to
get such fantastic results - just the kind of bread I love - without
all that labor!
Next Christmas, I'm going to buy dutch ovens and include the recipe
and some yeast as gifts for several friends/family members.
Mary
--------------- MESSAGE bread-bakers.v107.n003.10 ---------------
From: Gloria J Martin
Subject: Ingredients in No Knead Dough:
Date: Mon, 8 Jan 2007 01:09:37 -0600
So many people have written in to ask about sugar lacking in the
recipe. I believe there is a law in France that applies if bread is
made to sell and it is called French Bread, it can only have 4
ingredients: flour, salt, yeast and water. It contains neither sugar
nor butter. The lack of butter or fat of any kind is one reason why
it stales quickly, but is also the reason for the wonderful crust.
Most Baguettes are small in size, so are eaten up in one meal.
Gloria Martin ggmartin2@juno.com
--------------- MESSAGE bread-bakers.v107.n003.11 ---------------
From: JH
Subject: more on Instant Dry (Rapid Rise/Quick Rise) Yeast
Date: Tue, 09 Jan 2007 09:42:24 -0500
Thanks to Maggie Glezer for her very informative comments on active
dry and instant yeast in bread-bakers.v107.n002.3. As she says, with
the appropriate volume adjustments, the home baker can substitute
active dry for instant (and vice versa) with equal results.
This is a topic I have been researching for a long time. I would like
to add a few more facts.
INSTANT DRY YEAST: as noted, instant yeast should be added to dry
ingredients. Besides being dried at a lower temperature than active
dry yeast, this is actually a slightly different strain of yeast
created by "protoplast fusion", the scientific technique of combining
two separate yeast strains into a new, single strain. Basically, the
cell membrane for instant yeast is thinner than that for active dry.
This allows instant yeast to absorb water readily so it does not need
to be dissolved in water. In fact, dissolving instant yeast in water
(especially very cold water) can damage or kill some yeast cells, as
can direct contact with salt in the dough. This is why recipes often
recommend that instant yeast be mixed in the flour first, then salt
is mixed in and then the liquid is added.
ADDITIVES IN INSTANT DRY YEAST: I buy my dry yeast in one-pound
packages. I notice that the ingredients listed on the package
include, besides yeast, ascorbic acid (vitamin C) and an emulsifier
(though both additives are in small amounts). My packages of SAF
Instant Yeast and Fleischmann's Instant Yeast both list the following
ingredients: yeast, sorbitan monosterate (the emulsifier), and
ascorbic acid. In contrast, whenever I've purchased Active Dry yeast
(usually Fleischmann's) the package ingredients always just say yeast
(nothing else).
MORE ON ADDITIVES: Ascorbic acid helps create a stronger gluten and I
have also read that small amounts help yeast multiply more rapidly in
the initial stages. Besides being present in Instant Dry yeast, it is
frequently added to supermarket brands of Bread flour (but *not* to
All-purpose flour). I assume that the emulsifier is added to make the
instant yeast perform better in doughs that contain a large amount of
butter or other fats.
EXPIRATION DATE: the expiration date on dry yeast refers to the time
it can be stored, *unopened*, under the recommended storage
conditions (a "cool, dry place"). It does *not* refer to how long the
yeast will remain strong after it has been opened, since yeast
manufacturers are clueless about how you store your yeast after
you've opened it and won't make predictions. Manufacturers do
recommend that opened yeast be stored in the refrigerator with the
package well sealed to prevent moisture from entering the package.
And we all know that opened dry yeast, whether Instant or Active Dry,
can last for years with very little degradation when stored, well
sealed, in the freezer. (I store my opened yeast in the package with
the top clipped closed, in a zip lock bag in the freezer.
--------------- MESSAGE bread-bakers.v107.n003.12 ---------------
From: "Allen Cohn"
Subject: RE: doubling bread recipe advice
Date: Tue, 9 Jan 2007 08:48:27 -0800
Hi Fredericka,
Have no fear! My experience (and everything I've read) is that bread
recipes scale up and down perfectly.
Allen
PS: On the other hand, you'll probably have more trouble-free baking
if you convert your recipes to measure the flour by weight instead of volume.
>I have the opportunity to use an institutional mixer and oven. I
>usually use my KA stand mixer for bread recipes up to 6 cups of flour.
>
>I want to double a 5 cup recipe that calls for 2 Tbs of active
>yeast. (I would sub instant).
--------------- MESSAGE bread-bakers.v107.n003.13 ---------------
From: "Allen Cohn"
Subject: RE: please translate for home cook
Date: Tue, 9 Jan 2007 09:03:15 -0800
Hi Anne,
This shorthand "baker's math" nomenclature indicates a dough that's
made in two stages--a very common and effective technique.
For the first stage the "Poolish" or "pre-ferment" is mixed together.
As you can see it contains 16.85 pounds of flour, 16.85 pounds of
water, and 0.02 pounds of cake yeast.
The percentages are the "baker's math." They show the amount of each
ingredient in proportion to the total weight of the flour. For
example, for the yeast: 100% X 0.02 pounds/16.85 pounds = 0.1% (after
rounding). The percentages can be used to scale a recipe up or down
to any desired batch size, and thus are the prefered notation among
professional and home bakers.
You didn't include the procedure with the excerpt, but one probably
just mixes all these Poolish ingredients together till thoroughly
moistened and then cover and let it sit at room temperature for 12-15 hours.
After that time, the "final dough" ingredients are added (and
kneaded, shaped and baked) according to the procedure in the recipe.
The "overall formula" section is just informational. It is the sum of
the two preceding sections. For example,
16.85 # flour Poolish
39.33 # flour Final Dough
-------------------------
56.18 # flour overall formula
Finally, when making a small batch in the home kitchen one probably
can't weigh out the small ingredients, like salt and yeast. So it
will be useful to keep in mind:
1 oz of salt fills 4.17 teaspoons
1 oz. of instant yeast fills 12.5 teaspoons
1 oz. of cake yeast works like 0.4 oz. instant yeast
So, to make this at home, just figure out the total weight of dough
you want to produce and then use the ratios to calculate the amount
of each ingredient. (I made a simple spreadsheet to do it!).
Hope this helps.
Allen
--------------- MESSAGE bread-bakers.v107.n003.14 ---------------
From: Tarheel_Boy@webtv.net (Tarheel Boy)
Subject: Yeast
Date: Tue, 9 Jan 2007 13:52:37 -0500
No! No! No! Rapid-rise yeast is not the same as Instant
Yeast. RRY has chemicals added to it to make it rise in half the
time it takes for active dry yeast and instant yeast to rise. In
addition, the yeast cells die quicker so there is really just enough
oomph for one rise. Rapid-rise should not be used by artisan bread
bakers who believe long, slow rises contribute both flavor and structure.
The "instant" in instant yeast refers to the rate at which this type
of yeast absorbs water. If you could look at each one of those rods
of yeast under a microscope, you would see that each one has the
characteristics of a sponge: many openings, holes and voids that
allow water to readily come into contact with the yeast, thus
allowing it to hydrate. This feature allows the instant yeast to
simply be put into dough, along with all the other ingredients,
without pre-hydration. The fact the yeast is dry allows it to be used
in dry mixes for pizza dough or in goody bags containing salt and sugar.
As for "no-knead" bread, I believe there are too many good recipes
out there just waiting to be baked for me to fool around with the
latest fad. Besides, I have always enjoyed the kneading aspect of
bread making. ;-))))
Bob the Tarheel Baker
--------------- MESSAGE bread-bakers.v107.n003.15 ---------------
From: "Lois Omdahl"
Subject: re: no-knead bread
Date: Tue, 9 Jan 2007 16:11:04 -0800
I've had wonderful luck with the no-knead bread, until I tried Mr.
Foess' variation of putting the dough directly into a cold covered
pot. I have been using a Lodge cast iron chicken fryer and have had
great luck. Have not had to grease the pan, the bread never stuck
and the crust was great. However, when I put the dough directly into
the cold pan, I think the dough must have created enough moisture
during the rise to stick, because I could not remove it for the last
half hour of browning. I left it in the pot and when I tried to
remove the loaf, it was a chore. Eventually I was able to pry it out
. In the past, using a hot pan, the loaf just fell out.
I do like using the cold pot for the reasons mentioned and wonder if
greasing the pot or putting a circle of parchment on the bottom would
help. Any other suggestions? Love the bread and the method.
Lois Omdahl
Shelton, WA
--------------- MESSAGE bread-bakers.v107.n003.16 ---------------
From: Ellen Lee
Subject: No-Knead Bread: oiling the pot
Date: Wed, 10 Jan 2007 17:34:02 -0500
You asked what kind of oil I used when I oiled the Dutch oven. The
answer: olive oil. After I brushed on the oil, I removed virtually
all of it with a paper towel. There was a barely perceptible light
film of oil left; there was no smoking in the oven.
Ellen
--------------- MESSAGE bread-bakers.v107.n003.17 ---------------
From: Gloria J Martin
Subject: No Knead Bread:
Date: Thu, 11 Jan 2007 23:29:00 -0600
You can add me to the converts. I've made and taught bread baking
classes for years and specialize in the Holiday types. However, when
I saw the recipe for this on your site, I was intrigued and had to
try it. I finished baking it shortly before I had dinner, and so
after it had cooled sufficiently, I had 3 slices for dessert! I
followed the recipe exactly and doing so made it work perfectly. I
made 2 errors. #1. I thought I had floured the towel the dough rested
on just before baking heavily, but it did stick, so next time I will
flour it more. #2 was a stupid mistake I made. When the recipe said
to use a 6-8 qt. covered bowl to bake it I had trouble thinking of
one I had that big. Finally I remembered I have a 6 qt. Slow Cooker,
crock, with a glass lid and a ceramic handle in the middle. It worked
fine, except when I went to check on the baking at the time I was to
remove the lid I found the handle had been plastic and had melted all
over the top of the lid! Needless to say, I will have to find
something different next time. I believe I could use one just a little smaller.
I do have a question. I know that salt inhibits the growth of yeast,
but I do believe I would like a little more salt in the finished
product. Would adding an additional 1/4 teaspoon inhibit the yeast too much?
I've been on your list for a number of years, and special things like
this bread is the reason why. Also different people will contribute
answers to problems people have, and sometimes the answer is just
what I've been searching for. I thank you for doing this for all of
us who are on your list.
Gloria Martin
--------------- MESSAGE bread-bakers.v107.n003.18 ---------------
From: Ian Shere
Subject: Sanyo SBM 201
Date: Sat, 13 Jan 2007 14:03:17 +1300
Just bought one of these second hand but no manual. Anyone know
where I can get a copy?
Thanks
Ian G. Shere
--------------- MESSAGE bread-bakers.v107.n003.19 ---------------
From: Whitney511@aol.com
Subject: No knead baking vessel
Date: Mon, 15 Jan 2007 12:58:35 EST
I used a Pyrex covered casserole to bake the no-knead recipe, proving
that even a not so fancy container works fine.
I preheated the casserole to 500F in the oven, as called for in the
recipe. I dropped the dough in the casserole and baked it for the
specified times covered and then uncovered.
The dough did not stick, although I used nothing on the
casserole. The bread was absolutely perfect and quickly vanished.
xo,
Wendy
--------------- MESSAGE bread-bakers.v107.n003.20 ---------------
From: RisaG
Subject: No Knead Bread - on Martha Tomorrow
Date: Wed, 17 Jan 2007 08:02:17 -0800 (PST)
I just saw a preview of tomorrow's Martha show. She said she is going
to have Jim Lahey on. He is from the Sullivan Street Bakery in NYC.
She said he is going to show how to make bread without kneading. I
guess it is a similar technique to the NY Times one, which I still have to try.
I just bought another bread machine (at the flea market for $5 in the
box) - a Welbilt - not the DAK version. Anyway, I've been playing
with that so I haven't had time to try the NY Times recipe. I am
dying to. One of these days I have to find the time to do it.
Anyway, I just wanted to give a heads-up to those who have made it. I
have to watch that tomorrow.
RisaG
Risa's Food Service
http:= //www.geocities.com/radiorlg
--------------- MESSAGE bread-bakers.v107.n003.21 ---------------
From: "Russell Fletcher"
Subject: Summerloaf 2007
Date: Wed, 17 Jan 2007 14:17:31 -0800
I e-mailed bbga.org asking if there would be a Summerloaf 2007. Here
is their response:
>Dear Russell,
>
>We are making that decision now. Please keep checking our web site
>to see what exactly is being offered in Portland this year.
Russ
--------------- MESSAGE bread-bakers.v107.n003.22 ---------------
From: RisaG
Subject: Review: No Knead Bread
Date: Fri, 19 Jan 2007 10:40:37 -0800 (PST)
Well, I finally baked my first loaf of the No Knead Bread and my
feelings on it - just magical and marvelous! Wow. A bit hard to get
that moist dough into the extremely hot pot but otherwise very easy.
Long rise time, no work to do really. Wow.
I cut it open and it was full of large holes, moist consistency,
crunchy outside. Really good. Like bread you buy at the artisan bread
places. So good.
I made a panini with my 2 slices, gave Steve one slice to have with
his lunch. He liked it. Still wants to buy bread at the Siciliana
though. Can't teach an old dog new tricks!
I thought it was crunchy and wonderful. I am going to buy some wheat
bran this weekend to use in my next loaf. I will also try to form it
into a baguette shape for the next one too.
So, a big success altho' they don't tell you how filthy the outside
of your Le Creuset pot gets! Yikes, I hope I can get it clean before
I use it for tonights chili!
RisaG
Risa's Food Service
http://www.geocities.com/radiorlg
--------------- MESSAGE bread-bakers.v107.n003.23 ---------------
From: "adam tenner"
Subject: Recipe for Latvian Black Bread
Date: Sat, 20 Jan 2007 08:47:07 -0500
Does anyone have a recipe for Latvian Black Bread? A friend of ours
from Latvia brings us a loaf when she comes but we'd like to try
making it at home. I've already started refreshing my starter!
Thanks,
-Adam in DC
--------------- END bread-bakers.v107.n003 ---------------
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All Rights Reserved